Chocolate Cheesecake Pudding… for Breakfast?

My obsession with chocolate and peanut butter continued this morning, with one of my favourite warm-weather combinations: Chocolate “Cheesecake Pudding”!

I’m a huge fan of cheesecake. I’ve always preferred it to normal cake, which I find kind of boring and sometimes tasteless. Cheesecake, on the other hand is thick, rich, and creamy, and rarely disappoints.

So, if pancakes can be eaten for breakfast, why not cheesecake too?!

Sadly, there are three problems with having cheesecake for breakfast:

Cheesecake takes over an hour to make and bake, and I’m not very patient when I’m hungry.

I don’t have easy access to a kitchen at college

As much as I love having sweet foods for breakfast, that much sugar first thing in the morning would put me through such a sugar high/low, I’d never be able to make it through one 50-minute lecture, let along a full day of them!

After some experimenting, I discovered an easy and healthy winner, using only 3 ingredients!

I topped my Chocolate Cheesecake pudding this morning with Adam’s peanut butter, and enjoyed it alongside a banana (with more PB of course), and some Almond milk! Adam’s is my favourite Canadian brand, because it is made with just peanuts, and is not too expensive! Win-win! 🙂

It was so good, I had to make myself another bowl about 15 minutes after finishing off my first batch! (This happens often in my house 🙂 )

Now I think I’m sufficiently fuelled for my workout. On the agenda for today: